When I spotted my friend Roxana’s beautiful Pumpkin Spice Kiss Blondies recently, I was immediately intrigued. As a pumpkin lover, I couldn’t believe that I had never tried pumpkin spice kisses, or even knew of their existence! Thanks to Roxana, I saw the light and picked up two bags in my next trip to the store.
I paired my pillowy pumpkin cookies with the creamy kisses for a seasonal spin on the classic blossom cookie. Fellow pumpkin addicts will appreciate the double hit of pumpkin spice in these blossoms. The kisses melt much more easily than chocolate kisses, so let the cookies set up in the fridge before serving (unless you don’t mind a melting kiss with your warm cookie!).
Pumpkin Spice Blossoms
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
6 Tbsp unsalted butter, at room temperature
1 1/4 cups sugar
1 cup pure pumpkin
1 large egg
1 tsp vanilla extract
4 dozen Hershey’s Pumpkin Spice Kisses
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Combine flour, baking soda, baking powder, spices and salt in a medium bowl.
Beat butter and sugar in a large mixer bowl at medium speed until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Reduce speed to low; gradually beat in flour mixture.
Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 12 minutes until edges are firm. Cool for 1 minute on baking sheets, then transfer cookies to wire racks. Press a pumpkin spice kiss into each cookie, then transfer wire racks to the refrigerator for 15 minutes to allow the chocolate to set. Store in an airtight container at room temperature up to 2 days.
Yield – 4 dozen cookies (serving size: 1 cookie)
Calories – 75
Carbs – 12